Blue Ribbon Persimmon Pudding
Alot of people in our area make Persimmon Pudding, including myself, and we all make it our own special way.
Some of us use vanilla and cinnamon, while others use cocoa, sweet potatoes, pineapple, coconut or raisins.
Come on and give it a try. We're all certain you'll be pleased.
Featured Pinch Tips Video
- 2 1/2 c
- 3 large
- 2 c
- all-purpose flour
- 1 c
- 1 tsp
- 1 stick
- margarine, melted
- 1 pt
- persimmon pulp (usually 1 1/2 to 2 cups)
- pure vanilla extract
1Combine sugar, eggs, flour, buttermilk, soda, margarine, persimmon pulp; mix until well mixed. Add your desired amount of pure vanilla extract and cinnamon. I normally use 2 teaspoons vanilla and 1 teaspoon cinnamon.
2Pour into a greased 13 x 9 x 2 inch dish. Bake at 300 degrees for 1 hour, or until golden brown. Test with toothpick, when it's stuck 3 inches from center and comes out clean, your pudding is done.
3Let cool until warm and slice out you a piece. Add whipped cream and prepare for a taste of Southern Heaven!